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Chemical Profiles of Industrial Cow’s Milk Curds
häftad,
2016,
Engelska,
ISBN 9783319509402
This Brief explores the chemistry and production technology of a cheese precursor: the cow’s milk curd. It explains how different coagulation and treatment methods can be used to …
Chemical Evolution of Nitrogen-based Compounds in Mozzarella Cheeses
häftad,
2017,
Engelska,
ISBN 9783319657370
This Brief evaluates the consequences of protein modifications in cheeses, with special emphasis on mozzarella cheeses. It explains the influence of biogenic amines on food quality …